Chicken and Rice - Caribbean style

Everyone's mom makes chicken and rice in one form or the other. This dish is one of those "around the globe" things, and yet there are probably so many different variations as there is moms in the world.  This one is our Caribbean inspired chicken and rice. Feel free to tweak it however your own inspiration leads you. :-) 

Ingredients
4-8 bone-in, skin-on chicken pieces (wings, thighs, legs)
1 tomato
1 medium sized onion
1 bell pepper
1 chilly pepper of your choice (hot chilly)
2 cups of rice
4 cups of chicken stock 
salt
pepper

- for the marinade
2-3 spoons of Green Seasoning (check our recipe for Green Seasoning here!)
jucice of 1/2 lime
1/2 tbsp of Vegeta (can be replaces by salt)
1/2 tbsp of cumin powder

- to serve
1/2 lime cut in slices
some finely chopped coriander (cilantro) - if you are not a fan of coriander use parsley

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Method
1. Prepare your chicken pieces (for best results and juiciest meat use chicken thighs or chicken legs with bone in and skin on. Chicken breasts will turn out a bit dry).
2. Season the chicken with Vegeta (or salt) and cumin powder
3. Spread the Green Seasoning over your chicken and sprinkle with juice of 1/2 lime. Leave marinating for at least 30 minutes and up to couple of hours.
4. Once your chicken has marinaded prepare a skillet you are gonna make this dish in. A non stick or cast iron skillet with somewhat higher walls is the way to go here. 
5. Put your skillet on medium heat and add 1-2 spoons of olive oil.
6. Put the chicken into your skillet in one layer (skin side down) and let sear. Leave the chicken on medium heat until the skin has reached nice golden brown color (the skin side will look done).
​7. Take the chicken out of the skillet and set it on the side (the chicken will not be cooked trough at this time, but it will cook more later with rice)
8. If needed add another spoon of olive oil to your skilled and add finely chopped onion.
9. Saute the onion until slightly browned and add finely chopped garlic, saute for another half a minute.
10. Add chopped bell pepper and saute for another 2-3 minutes.
11. Add the whole chilly pepper and the tomato sliced into 1/2 cm thick slices (about 1/4 inch)
12. Add your rice and stir until the rice is coated in oil
13. Pour over with hot chicken stock give it a god stir and taste the liquid. If needed add some salt and pepper.
14. Place your chicken back into the skillet over the rice (uncooked side down!)
15. Leave on medium heat cooking until the liquid has been absorbed by rice (for about 10-12 minutes - can take a bit longer depending on your rice).
16. If the rice is not completely cooked trough by the time all the liquids are absorbed add some water and cook for another couple of minutes.  
17. To serve place on a plate or in a large bowl, add couple of slices of lime and some chopped coriander leaves (cilantro).

Have a bite!